Steamed Whole Fish Recipe

Prepare Fish

Rinse the whole fish inside and out under cold water and pat dry with paper towels. Make two or three 1/2-inch deep diagonal slashes on each side of the fish to help the marinade and steam penetrate.

Season the cavity and both sides lightly with 1 tsp kosher salt and 1/2 tsp ground black pepper. Squeeze 2 tbsp fresh lime juice over the fish and inside the cavity; let sit 8–10 minutes to lightly cure while you prepare other components.

Stuff the cavity with half of the julienned ginger, half the sliced garlic, and 2 cilantro sprigs. Scatter remaining ginger and garlic into the slashes and over the top. Lay the scallion strips across the fish. Drizzle 1 tbsp neutral oil evenly over the fish to help keep the skin moist during steaming.

If using a home steamer: place the fish on a heatproof plate that fits in your steamer or in a large wok with a rack. If you don't have a steamer, use a large pot with a tight-fitting lid and an improvised rack (scrunched foil or a small metal trivet). Bring the steamer or pot of water to a rolling boil, then place the plate with the fish in, cover, and steam. Cooking time: steam 8–10 minutes per pound (for a 1 lb fish steam 8–10 minutes; for 2 lb steam 16–20 minutes). Fish is done when the flesh flakes easily and the thickest part reaches opaque and 145°F (63°C).

When steamed, carefully remove the plate using tongs or a towel. Let rest 2 minutes, then transfer fish to a serving platter (or serve on the same plate). Discard any large ginger/garlic pieces from the cavity if desired.

While fish cures, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt, 1/2 tsp black peppercorns and 1 bay leaf in a small saucepan and bring to a simmer until sugar and salt dissolve, about 2–3 minutes.

Place the 1/2 cup julienned carrot, 1/2 cup thinly sliced red onion, 1/2 cup thinly sliced red bell pepper and the thinly sliced jalapeño/habanero in a heatproof bowl or jar. Pour the hot vinegar mixture over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 15 minutes for quick pickling (can be made several hours ahead).

Before serving, remove bay leaf and drain half of the pickling liquid if you prefer a less sharp flavor. Taste and adjust: add a pinch more sugar if too tart or a little extra salt to balance.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and 350–360°F (175–180°C) if using a thermometer. If you don't have a thermometer, test by dropping one small piece of plantain—oil should bubble steadily but not smoke.

Add the diagonal plantain slices in a single layer (work in batches if necessary) and fry until golden brown at the edges and slightly caramelized, about 2–3 minutes per side for ripe plantains. Use tongs or a slotted spoon to flip gently.

Transfer fried plantains to a paper towel-lined plate and immediately sprinkle with 1/4 tsp kosher salt. Keep warm in a low oven (200°F / 95°C) while finishing the fish, if desired.

Once the fish is on the serving platter, spoon 1 tbsp light soy sauce and 1/2 tsp sesame oil over the fish, letting it run into the slashes and cavity for flavor. Scatter remaining cilantro leaves over the top.

Serve the steamed fish immediately with a side of fried plantain and a small bowl or spoonful of the spicy pickled vegetables. Provide lime wedges on the side for extra brightness.

Optional: For a hot garnish, quickly heat 1 tbsp neutral oil until very hot and pour it over additional sliced scallions on top of the fish to lightly sizzle them before serving.